Smalley's Caribbean Barbeque, 423 Main St S Ste a, Stillwater, MN 55082 - Restaurant inspection findings and violations

Business Info

Restaurant: Smalley's Caribbean Barbeque
Address: 423 Main St S Ste a, Stillwater, MN 55082
Total inspections: 3
Last inspection: Nov 1, 2011

Score
(the higher the better)
64

Restaurant representatives - add corrected or new information about Smalley's Caribbean Barbeque, 423 Main St S Ste a, Stillwater, MN 55082 »

Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
A TOWEL IS ON THE FAUCET FOR THE 2 COMPARTMENT SINK. PROPERLY REPAIR THE FAUCET AND REMOVE THE TOWEL. AN UNAPPROVED SCREW TOP BEVERAGE CONTAINER IS BEING USED IN THE KITCHEN. SCREW TOP CONTAINERS ARE NOT ALLOWED. DISCONTINUE THIS PRACTICE. USE CONTAINERS THAT ARE COVERED AND HAVE A STRAW. BARE HANDS WERE BEING USED TO CONTACT LETTUCE AND OTHER READY TO EAT FOODS ON THE COOKING LINE. BARE HANDS SHOULD NOT CONTACT READY TO EAT FOODS BECAUSE CONTAMINATION CAN OCCUR. USE UTENSILS OR DISPOSABLE GLOVES TO CONTACT READY TO EAT FOOD ITEMS. BRISKET AND SHREDDED BEEF IN THE ONE COOLER WERE ABOVE 50 F. OTHER ITEMS WERE 41 F OR LESS. PROPERLY COOL ITEMS. *THESE ITEMS MUST BE DISCARDED. CLEAN GLASSWARE IS TOO CLOSE TO THE DUMP STATION IN THE PATIO BAR. PROVIDE A STAINLESS STEEL SPLASH SHIELD OR KEEP ALL ITEMS AT LEAST 18" AWAY FROM THE SINK. FRIED ONIONS ARE AT ROOM TEMPERATURE.THESE MUST BE MAINTAINED AT PROPER TEMPERATURES ONCE COOKED. IF TIME AS A PUBLIC HEALTH CONTROL IS USED, THE TIME COOKED MUST BE MARKED ON THE CONTAINER & THE ONIONS DISPOSED OF WITHIN 4 HOURS.PROVIDE A WRITTEN POLICY GAS CYLINDERS ARE NOT ALL SECURED. SECURE ALL TANKS SO THEY CANNOT TIP OVER. ITEMS ARE STORED IN CRATES ON THE FLOOR IN THE BAR AND ARE ON THE FLOOR IN THE LIQUOR STORE ROOM. STORE ITEMS ON APPROVED SHELVES AT LEAST 6" UP OFF THE FLOOR. NOT ALL ITEMS ARE DATE MARKED. PROPERLY DATE MARK ALL FOOD ITEMS. PERSONAL ITEMS ARE ON THE STORAGE SHELVES WITH SINGLE SERVICE ITEMS. DISCONTINUE STORING PERSONAL ITEMS ON THE STORAGE SHELVES BECAUSE THEY MAY LEAD TO CONTAMINATION. PORK IN THE WALK IN COOLER WAS DATED 10/12/09. THIS IS PAST THE 7 DAYS & MUST BE DISCARDED. THE FOOD MUST BE CONSUMED WITHIN 7 DAYS OF PREPARATION OR BE DISPOSED OF. POTATO SALAD WAS 43.7 F & SALAD DRESSING WAS 48F IN THE SALAD COOLER. PROPERLY REPAIR THE COOLER SO IT MAINTAINS FOOD AT 41 F OR LESS. THE BULK INGREDIENT CONTAINERS ARE NOT LABELED. LABEL THE CONTAINERS WITH THE COMMON NAME OF THE CONTENTS. THE CAN OPENER BASE IS DIRTY. CLEAN AND MAINTAIN CLEAN. THE CURRENT CERTIFIED FOOD MANAGER CERTIFICATE IS NOT POSTED. POST THE CERTIFICATE IN THE ESTABLISHMENT. THE FLOOR DRAIN IN THE BACK AREA WAS NOT DRAINING. MAINTAIN THE DRAINS SO THAT WATER PROPERLY DRAINS. THE KITCHEN CEILING IS DIRTY. CLEAN AND MAINTAIN CLEAN ON A ROUTINE BASIS. THE LIGHT IN THE WALK IN COOLER IS NOT WORKING. PROPERLY REPAIR THE LIGHT SO AN ADEQUATE AMOUNT OF LIGHT IS PROVIDED. THE LIGHTS IN THE BACK STORE ROOM ARE NOT SHIELDED OR SHATTERPROOF. PROVIDE SHIELDS OR SHATTERPROOF BULBS. THERE ARE DAMAGED UTENSILS IN THE CONTAINER ON THE SHELVES. DISCARD THE DAMAGED UTENSILS BECAUSE THEY ARE NO LONGER EASILY CLEANABLE. THERE IS A GAP UNDER THE BACK DOOR. PROVIDE A DOOR SWEEP TO SEAL OFF THE OPENING TO KEEP PESTS OUT. THERE IS A HOLE IN THE CEILING IN THE DISHWASHING AREA. PROPERLY SEAL THE HOLE.	Full	Oct 20, 2009	50
A TOWEL IS ON THE FAUCET FOR THE 2 COMPARTMENT SINK. PROPERLY REPAIR THE FAUCET AND REMOVE THE TOWEL. BARE HANDS WERE BEING USED TO CONTACT LETTUCE AND OTHER READY TO EAT FOODS ON THE COOKING LINE. BARE HANDS SHOULD NOT CONTACT READY TO EAT FOODS BECAUSE CONTAMINATION CAN OCCUR. USE UTENSILS OR DISPOSABLE GLOVES TO CONTACT READY TO EAT FOOD ITEMS. CHICKEN WINGS, CORN FRITTERS, BEEF, AND SAUSAGE IN PREP COOLER LACKED DATE MARKING. RIBS IN WALK-IN COOLER LACKED DATE MARKING. PROPERLY DATE MARK ALL POTENTIALLY HAZARDOUS FOODS. CLEAN AND MAINTAIN FLOOR BEHIND COOK LINE EQUIPMENT. CLEAN AND MAINTAIN ICE SCOOP HOLDER AT BAR. HOLDER WAS REMOVED AND CLEANED DURING INSPECTION. COVER COOLED HALF CHICKEN AND PORK AND BEANS IN WALK-IN COOLER. FRIED ONIONS ARE AT ROOM TEMPERATURE.THESE MUST BE MAINTAINED AT PROPER TEMPERATURES ONCE COOKED. IF TIME AS A PUBLIC HEALTH CONTROL IS USED, THE TIME COOKED MUST BE MARKED ON THE CONTAINER & THE ONIONS DISPOSED OF WITHIN 4 HOURS.PROVIDE A WRITTEN POLICY NO FINGERNAIL BRUSH AT COOK LINE HAND WASH SINK. NAIL BRUSH WAS PLACED AT SINK DURING INSPECTION. PERSONAL ITEMS ARE ON THE STORAGE SHELVES WITH SINGLE SERVICE ITEMS. DISCONTINUE STORING PERSONAL ITEMS ON THE STORAGE SHELVES BECAUSE THEY MAY LEAD TO CONTAMINATION. PORK IN THE WALK IN COOLER WAS DATED 10/12/09. THIS IS PAST THE 7 DAYS & MUST BE DISCARDED. THE FOOD MUST BE CONSUMED WITHIN 7 DAYS OF PREPARATION OR BE DISPOSED OF. POTATO SALAD WAS 43.7 F & SALAD DRESSING WAS 48F IN THE SALAD COOLER. PROPERLY REPAIR THE COOLER SO IT MAINTAINS FOOD AT 41 F OR LESS. PROVIDE QUAT AND CHLORINE TEST KITS. SEAL DIRTY DISH TABLE TO WALL IN DISHWASHING AREA. SPRAY BOTTLE LABELED QUAT SANITIZER CONTAINED SHAZAM CLEANER. LABEL WAS CORRECTED DURING INSPECTION. PROPERLY LABEL ALL CLEANER AND SANITIZER BOTTLES. STATE OF MINNESOTA CERTIFIED FOOD MANAGER CERTIFICATE IS NOT POSTED. THE BULK INGREDIENT CONTAINERS ARE NOT LABELED. LABEL THE CONTAINERS WITH THE COMMON NAME OF THE CONTENTS. THE KITCHEN CEILING IS DIRTY. CLEAN AND MAINTAIN CLEAN ON A ROUTINE BASIS. THERE IS A GAP UNDER THE BACK DOOR. PROVIDE A DOOR SWEEP TO SEAL OFF THE OPENING TO KEEP PESTS OUT.	Full	Oct 19, 2010	58
CHICKEN WINGS, CORN FRITTERS, BEEF, AND SAUSAGE IN PREP COOLER LACKED DATE MARKING. RIBS IN WALK-IN COOLER LACKED DATE MARKING. PROPERLY DATE MARK ALL POTENTIALLY HAZARDOUS FOODS. CLEAN AND MAINTAIN FLOOR BEHIND COOK LINE EQUIPMENT. CLEAN AND MAINTAIN THE MEAT SLICER. CLEAN AND SANITIZE BEFORE NEXT USE. COVER COOLED HALF CHICKEN AND PORK AND BEANS IN WALK-IN COOLER. MAINTAIN WASH TEMPERATURE AT 120F OR ABOVE AS LISTED ON DATE PLATE ON DISH MACHINE. WASH TEMPERATURE REACHED ONLY 108F. PORK AND BEANS DATED 10/18 AND WINGS 10/25 IN WALK-IN COOLER. DISCARD FOOD NOT USED WITHIN 7 DAYS OF PREPARATION. PROVIDE A MINNESOTA CERTIFIED FOOD MANAGER. PROVIDE A TEST KIT TO MEASURE CONCENTRATION OF IODINE SANITIZER AT BAR GLASS WASHER. PROVIDE QUAT AND CHLORINE TEST KITS. REPAIR THE TORN DOOR GASKETS ON THE TRUE 2 DOOR COOLER AND THE WALK-IN COOLER. RESEAL THE HANDWASH SINK ON THE COOK LINE TO THE WALL. SEAL DIRTY DISH TABLE TO WALL IN DISHWASHING AREA. SECURE THE CARBON DIOXIDE CYLINDER IN THE BACK STORAGE ROOM. STATE OF MINNESOTA CERTIFIED FOOD MANAGER CERTIFICATE IS NOT POSTED. THE BULK INGREDIENT CONTAINERS ARE NOT LABELED. LABEL THE CONTAINERS WITH THE COMMON NAME OF THE CONTENTS. THE FLOORS ARE DIRTY UNDER THE COOLERS AT THE MAIN BAR. CLEAN AND MAINTAIN. THE HOOD FILTERS ON BOTH LINES ARE DUSTY. THE HOOD ABOVE THE DISH MACHINE IS ALSO DUSTY. CLEAN AND MAINTAIN ALL EXHAUST HOODS. THERE IS A GAP UNDER THE BACK DOOR. PROVIDE A DOOR SWEEP TO SEAL OFF THE OPENING TO KEEP PESTS OUT. THERE IS NO HOT WATER AT THE HANDWASH SINK IN THE WAIT STATION AREA. PROVIDE HOT WATER AT MINIMUM OF 110F AT ALL HANDWASH SINKS. THERE IS NO LIGHT BULB IN THE FIXTURE IN THE WALK-IN BEER COOLER. REPLACE BULB.	Full	Nov 1, 2011	64

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